THERE'S no stopping Luke Thomas. The young chef has just opened another restaurant and his book is set to come out this year.

He first came into the spotlight two years ago, when he opened Luke's Dining Room at the age of 18, at the Sanctum on the Green in Cookham Dean.

Since then the press has gone wild for this dynamic chef, whose food does live up to the hype, as I discovered.

Tucked away in Cookham Dean the Sanctum is just that- there is a relaxed, friendly atmosphere with a general laid back feel about the place.

Rock stars adorn the walls, with the music to match playing in the background.

The menu is pretty simple- but there is enough choice not to feel constricted.

For starters I had tempura asparagus and tender stem broccoli with curried citrus yoghurt (£6.50).

A slightly different choice for me, but I was not disappointed. The vegetables were thinly veiled in a light and delicate batter coating, which was still very flavoursome.

The asparagus and broccoli were well cooked with the perfect bite, and the slightly spicy yoghurt married well with the batter and fresh vegetables.

My boyfriend, Tom opted for the pan roasted scallops with mussel curry and fritters and fresh mango and coriander (£9.50).

It was presented like a work of art with two plump scallops surrounded by juicy mussels out of their shells, with spinach in a mild, creamy curry.

It was all served in a clay pot and the combination of the different flavours made it a fragrant, delightful starter.

There were four more starters including another vegetarian option.

The mains are split into British reared beef, seafood and a selection of four dishes.

I went for the slow cooked lamb rump, pancetta, potato, goats curd, grilled artichokes and minted salsa verde (£19.50).

The lamb was cooked medium rare and my knife delicately sliced through the meat, which was served in two chunks off the bone.

The potato was layered in slivers with the pancetta, which resulted in a slightly salty potato cake, which made me very happy.

The grilled artichokes added that extra dimension- not really necessary but an added treat and the goats curd was also a great surprise.

It was light, creamy and had a slight citrus taste which went surprisingly well with the lamb.

Tom went for the Berkshire pork belly, smoked mash and scrumpy sauce (£16). The meat was soft and had just a bit of crispy skin.

Along with the mash, which was delicately smoked, and the sweet apple sauce it was a simple, yet almost perfect dish.

Dessert came around and alas, the treacle tart had run out.

But there was plenty more to choose from- Tom went for the peanut butter parfait, banana, baked nuts and chocolate ganache (£7).

It was served in a slab of loveliness- creamy and nutty- and covered with banana, caramel and peanuts. And just to finish it off there was the rich and dark chocolate ganache, which made this dish really stand out.

I had the after eight (£7), which was a creamy chocolate style ganache with cookie sprinkles and the most delicious cold mint fondant in the centre.

It was an excellent dessert, which I could have eaten again and again.

At the end of the meal we felt comfortably full- the portions here are just right for a three course meal. The menu may seem simple but so many flavours are packed into each dish, which makes you savour every single bite.

There's no doubt about it, Luke Thomas is doing something right.

Go to